Baking Tip: How To Soften Butter for Baking
The best way to soften cold butter for a cake batter.
Featured Posts
Greg's Newest Post
Seasonal Recipe
Recipe and Tips: Italian Prune Galette
Last week I was thrilled to find Italian prunes at our farmers’ market, and I thought I’d repost my recipe for baking them in a galette. I’d always called these succulent fall fruits Italian Prune Plums. But I now have learned, thanks to my friend, John Keegan, that I have been wrong. Here’s what he wrote when I made my original post on October 14, 2013.
Recent Posts
Just the Recipe: Scottish Shortbread
These buttery crunchy/tender cookies, made only from flour, butter, and sugar, owe their deliciousness to the quality of the butter. So be sure to use the best you can find.
Just the Recipe: Pound Cake
The hallmark of a pound cake is its compact, firm texture produced by vigorous beating of butter and sugar, then eggs, to create millions of tiny air cells that expand in the oven’s heat causing the cake to rise magnificently
Just the Recipe: Chocolate Pecan Meringues
The original posting of this recipe has a funny baking story from Greg’s childhood. But, if you are looking for just the recipe, here it is! (The original is linked on the page.)
Improvisation. An adventure in cooking.
I have often said that a recipe is a guide. It’s a road map to success just so long as you follow the described path. When baking, sticking to amounts and methods, especially if it’s the first time you’re making a recipe, is essential. But …
What Is Passion Fruit (Lilikoi)?
The first time anyone tastes something new, the moment can become etched in memory. This is true, of course, if it’s a “Wow, I want more of that” event or possibly quite the opposite. My Wow Moment happened in Hawaii when I bit into a …
Boston Cream Pie
Boston Cream Pie is certainly not a pie but instead is a tender two-layered cake, with a luscious pastry cream filling topped with a dreamy chocolate glaze.
Montana Cooking
If you order directly from Greg, you can request that he sign your copy to your specification! This is perfect for gift giving!
Cookbook: Baking in America
In Baking in America I tell the story of America’s history through baking. Wood-burning ovens, the mainstay of seventeenth and eighteenth century kitchens gave way over time to stoves fueled by coal, then gas and electricity. Baking equipment changed, too, most dramatically in the twentieth …
Cookbook: A Baker’s Odyssey
$35.00 + postage Books ordered here are signed by author A Baker’s Odyssey is a rich collection of recipes and culinary history, all gleaned from my exhaustive research in the American home kitchens of immigrants from around the world. Through his travels across the country, …
100 Percent Whole Wheat Sandwich Bread made with a Stand Mixer
The flat beater of a KitchenAid mixer does an excellent job of making a light-textured 100 percent whole wheat sandwich loaf.
100% Whole Wheat Food Processor Sandwich Bread Explained
For the recipe click here In my last post I featured a recipe for a light-textured 100% whole wheat loaf made with a food processor. It’s an extraordinary bread. I make it at least once a week, and once you try your hand at it, …
100% Whole Wheat Food Processor Sandwich Bread
For detailed instructions click here The very idea of a light-textured, flavorful, sandwich bread made entirely with 100% whole wheat flour and no white flour is no longer just an idea; it’s a reality. How is this possible? Kneading whole wheat bread dough by hand …